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By Charlotte Herman | May 26, 1999
Editor's note: When he goes fishing with his father for the first time, a young boy hopes to catch the gefilte fish for his family's Shabbos dinner. Instead, he catches a carp, a trout and a pike.Yussel loved gefilte fish. Mama served it every Friday night for their special Shabbos meal. And Yussel loved Shabbos, the day of rest. It began on Friday when the sun went down behind the hills, and it lasted all the next day until three stars appeared in the evening sky.Every Friday morning, before anyone else woke up, even before the sun was up, Papa slipped out of the house and went fishing in Vasser Lake.
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By Mike Giuliano | January 10, 2012
The best consumer advice for those attending the current exhibit at the Jewish Museum of Maryland is: Plan on going out to eat immediately after the show. "Chosen Food: Cuisine, Culture and American Jewish Identity" is brimming with delicious information about brisket, challah, bagels, matzoh balls, potato latkes, gefilte fish and other foods guaranteed to spark an appetite. Through text panels, photographs and actual kitchen objects, the exhibit is a multi-course exploration of how Jewish identity is established at the dinner table as much as in a synagogue service.
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NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | September 24, 2003
At the turn of the Jewish New Year, who can resist signs of renewal, or even miracles? With the New Year beginning Friday night, imagine the sense of wonder in turning to page 26 of a new cookbook, Kosher by Design, to find a vision in green, orange and white, a triple-layer wedge of delight and delicacy that could proudly be served by the finest cake baker. But wait a minute, it's not a slice of cake. It's ... Gefilte fish? The page heading, Tricolor Gefilte Fish, appears above this picture of loveliness, a disconnect of word and image that perhaps demands translation here.
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By Mike Giuliano | December 8, 2011
The best consumer advice for those attending the current exhibit at the Jewish Museum of Maryland is: Plan on going out to eat immediately after the show. "Chosen Food: Cuisine, Culture and American Jewish Identity" is brimming with delicious information about brisket, challah, bagels, matzoh balls, potato latkes, gefilte fish and more guaranteed to spark an appetite. Through text panels, photographs and actual kitchen objects, the exhibit is a multi-course exploration of how Jewish identity is established at the dinner table as much as in a synagogue service.
FEATURES
By Karol V. Menzie | April 9, 1997
Maryland girl grows 'milk mustache'India Daniels, 16, of Clinton, is the winner of Seventeen magazine's Mad About Milk essay contest, part of a campaign to get teen-age girls to consume more calcium. She'll sport the famous "milk mustache" and her signature milk-carton dress in the magazine's May issue.If loved ones will miss Passover observances because they're away, the Kosher Connection of Portland, Ore., can ship a gift box with such things as matzo crackers, gefilte fish, and chocolates filled with raspberry cream, for $34.95.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | May 24, 2000
Vera L. Francisco of Baltimore requested a recipe for Salmon Cakes similar to those served at Love's restaurant at 25th and Charles streets before it closed. Walter Niles of Spearfish, S.D., responded with a recipe that he said his late mother-in-law, who lived in Washington, D.C., had made. He said flaked halibut could be used in lieu of salmon but without the lemon juice the recipe calls for. Maxine A. Dubinsky of Owings Mills was looking for a Gefilte-Fish Loaf recipe, which "was once available from Bluefeld/Danielle caterers, which has gone out of business."
NEWS
By JANET HELLER | April 13, 1995
Walking to my neighborhood post office the other morning, I noticed a man fishing from a narrow overpass that crosses the Jones Falls. Somewhat surprised, I paused to ask what he was likely to catch.''Carp,'' he answered with a broad smile that crinkled a lined face and revealed a mouthful of silver-capped teeth. And sure enough in a pail by his side was a plump specimen that had just been reeled in.''My wife is making gefilte fish for Passover from the carp,'' he explained in strongly accented English.
NEWS
By Ann E Frazier | March 30, 1991
Somehow, for one more Seder, I was ableTo crowd in everyone around the table:Our yearly miracle. Now I standHolding the box of matches in my hand,About to light the candles. But, no, wait.Something is not right, and I hesitateTo strike a flame and to pronounce the blessing.Something is wrong. There must be something missing.What is it I subconsciously detect?I run my mind over the list I've checkeda hundred times or more since I got up:Matzoh, the Seder plate, Elijah's cup,Salt water, wine, eggs, greens, gefilte fish,Haggadahs, scallions, liver and a dishof horseradish, charoseth, juice for children . . .Children.
ENTERTAINMENT
By Judy Chernak and Judy Chernak,Special to the Sun | March 7, 1999
"Exodus," written and illustrated by Brian Wildsmith. Eerdmans Books for Young Readers. 36 pages. $20.Just in time for Passover and Easter comes this famous Bible tale in language children can understand. You'll love the gold-bordered "Waldo"-type pages with fabulous pictures of Hebrew slaves building Egyptian pyramids, baby Moses, the 10 plagues, the Red Sea splitting, pillars of flame, manna in the desert, and God's giving the Ten Commandments to a now-free people on their journey to the Promised Land.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | March 9, 2005
Best-selling author Susie Fishbein continues her crusade to modernize kosher cooking with easy and elegant recipes in her latest book, Kosher by Design Entertains (Mesorah Publications, 2005, $34.99). This follow-up to her successful Kosher by Design includes more than 250 new recipes and 200 color photographs. But as its title reveals, a good bit of the book is devoted not just to how to cook but how to entertain. The book is organized by different kinds of parties and by meal courses.
ENTERTAINMENT
By Karen Nitkin, Special to The Baltimore Sun | September 2, 2010
If you grew up eating gefilte fish, bagels with lox and corned beef on rye, and if you've lived in the Baltimore area for any length of time, chances are you've tucked into a heaping plate of Jewish-style food at Suburban House more than once. Since 1965, this casual restaurant has been a local landmark, serving up classics like matzo ball soup, blintzes and brisket to generations of loyal customers, Jewish and otherwise. It was never exactly fine dining — the kugel could be a bit heavy, the soups a bit salty — but it tasted home-made.
NEWS
By MATTHEW HAY BROWN and MATTHEW HAY BROWN,SUN REPORTER | April 12, 2006
Jacqueline Smelkinson, the hostess, ordered the tent a month ago. Karl Yatovitz, the gefilte fish specialist, came in from Boca Raton, Fla., this week. Lily Friedman, the granddaughter, was helping to set up the tables yesterday. With Passover to begin after sundown tonight, preparations for what might be the city's most renowned seder were well under way. As Jews around the world commemorate the exodus of the ancient Israelites from Egypt and slavery, about 90 guests - family and friends, Jews and non-Jews, arriving from around the country - will gather at the North Baltimore home of Robert and Jacqueline Smelkinson this evening for a celebration that traces its roots back more than 70 years.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | March 9, 2005
Best-selling author Susie Fishbein continues her crusade to modernize kosher cooking with easy and elegant recipes in her latest book, Kosher by Design Entertains (Mesorah Publications, 2005, $34.99). This follow-up to her successful Kosher by Design includes more than 250 new recipes and 200 color photographs. But as its title reveals, a good bit of the book is devoted not just to how to cook but how to entertain. The book is organized by different kinds of parties and by meal courses.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | September 24, 2003
At the turn of the Jewish New Year, who can resist signs of renewal, or even miracles? With the New Year beginning Friday night, imagine the sense of wonder in turning to page 26 of a new cookbook, Kosher by Design, to find a vision in green, orange and white, a triple-layer wedge of delight and delicacy that could proudly be served by the finest cake baker. But wait a minute, it's not a slice of cake. It's ... Gefilte fish? The page heading, Tricolor Gefilte Fish, appears above this picture of loveliness, a disconnect of word and image that perhaps demands translation here.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | May 24, 2000
Vera L. Francisco of Baltimore requested a recipe for Salmon Cakes similar to those served at Love's restaurant at 25th and Charles streets before it closed. Walter Niles of Spearfish, S.D., responded with a recipe that he said his late mother-in-law, who lived in Washington, D.C., had made. He said flaked halibut could be used in lieu of salmon but without the lemon juice the recipe calls for. Maxine A. Dubinsky of Owings Mills was looking for a Gefilte-Fish Loaf recipe, which "was once available from Bluefeld/Danielle caterers, which has gone out of business."
FEATURES
By Charlotte Herman | May 26, 1999
Editor's note: When he goes fishing with his father for the first time, a young boy hopes to catch the gefilte fish for his family's Shabbos dinner. Instead, he catches a carp, a trout and a pike.Yussel loved gefilte fish. Mama served it every Friday night for their special Shabbos meal. And Yussel loved Shabbos, the day of rest. It began on Friday when the sun went down behind the hills, and it lasted all the next day until three stars appeared in the evening sky.Every Friday morning, before anyone else woke up, even before the sun was up, Papa slipped out of the house and went fishing in Vasser Lake.
FEATURES
By M. Dion Thompson and M. Dion Thompson,SUN STAFF | April 22, 1997
"We need 12 fishes -- 12 fishes, not 10 fishes."That's Bezalel Field, 19, calling out another order of gefilte fish at the Knish Shop."How much are the fishes?""Dollar ninety-five," says Jann Levin, not even breaking stride as she explains the increase to a customer. "Inflation, honey. The bait went up to get 'em."OK. Everybody knows a gefilte fish is not really a fish, but a type of fish loaf. Still, Levin can't help tossing out a bit of banter. It's her style, and the talk helps keep everyone sane as customers stream in on the first day of Passover to pick up prepared Seder dinners or an item that might be lacking at home.
EXPLORE
By Mike Giuliano | January 10, 2012
The best consumer advice for those attending the current exhibit at the Jewish Museum of Maryland is: Plan on going out to eat immediately after the show. "Chosen Food: Cuisine, Culture and American Jewish Identity" is brimming with delicious information about brisket, challah, bagels, matzoh balls, potato latkes, gefilte fish and other foods guaranteed to spark an appetite. Through text panels, photographs and actual kitchen objects, the exhibit is a multi-course exploration of how Jewish identity is established at the dinner table as much as in a synagogue service.
ENTERTAINMENT
By Judy Chernak and Judy Chernak,Special to the Sun | March 7, 1999
"Exodus," written and illustrated by Brian Wildsmith. Eerdmans Books for Young Readers. 36 pages. $20.Just in time for Passover and Easter comes this famous Bible tale in language children can understand. You'll love the gold-bordered "Waldo"-type pages with fabulous pictures of Hebrew slaves building Egyptian pyramids, baby Moses, the 10 plagues, the Red Sea splitting, pillars of flame, manna in the desert, and God's giving the Ten Commandments to a now-free people on their journey to the Promised Land.
FEATURES
By KAROL V. MENZIE and KAROL V. MENZIE,SUN STAFF | September 9, 1998
She's done "Good Morning America," she's done "Regis and Kathie Lee." She's done an hourlong documentary. And now she's done 26 episodes of her own show for Maryland Public Television. But Joan Nathan, journalist, scholar, cookbook author and TV star, can't get over the people she met and worked with in creating her show, "Joan Nathan's Jewish Cooking in America."Her goal was to show how America has affected Jewish cooking, and how Jewish cooks have affected American cuisine. Her interest coincides with a national trend toward cookbooks that focus closely on a particular region or type of cuisine, and a number of recent books have focused on aspects of Jewish cuisine.
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